Mini Fudge Cakes

Mini Fudge Cakes

1 cup butter

4 ounces unsweetened chocolate

4 ounces semi sweet chocolate (chips are good)

1 1/3 cups sugar

1/3 cup whipping (heavy) cream

1 1/2 teaspoon vanilla - You can use rum, almond or what ever flavor you would like

3 large eggs

1 cup flour

-- I have added 1 cup of peppermint flavored bittersweet chocolate flakes (the Hot Chocolate mix from Williams-Sonoma) Yummy!

Melt butter, unsweetened chocolate, and semi sweet chocolate in a heavy saucepan over medium low heat. Stirring often.  Once all melted, remove from heat.

Cool completely to room temperature. 

Preheat oven to 375. Put mini cupcake wrappers in a tassie pan.

Stir in sugar, cream, and extract of your choice

Add eggs one at a time, beating well after each one. (your arm gets a mini work out here)

Gently fold in the flour.  Stir in optional chocolate flakes

Fill each lined cavity of the tassie pan till just about full

I put the batter in a pastry bag, it was a much cleaner fill

You can also add sprinkles to the tops. 

Bake for 10 to 14 minutes. Until a toothpick comes out ALMOST clean (my oven took 12 minutes)

Do not overbake

Remove to wire racks to cool. 

Makes about 5 dozen little cakes.  They go fast at our house!

Rob Roy Cookies

I found this cookie in a 1965 pamphlet cookie book.  Since Burns Night is Friday, I thought these might be good.  Australia Day is coming up, and I made Anzac biscuits (cookies) last year.

Rob Roy Cookies

1/2 cup shortening

1/2 cup butter

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon nutmeg

1 1/2 cups brown sugar, packed

2 large eggs

1 1/2 cups quick oats

1 cup  chopped walnuts

1 cup raisins

2 cups flour

3/4 teaspoon baking soda

1/4 cup buttermilk

Preheat oven to 325. Line baking sheets with parchment

In the bowl of your mixer, combine shortening, butter, salt and spices. Mix well. Add brown sugar, blend well.  Add eggs one at a time and mix till well blended. 

Add oats, nuts and raisins. Mix

In a bowl, mix flour and baking soda. 

Add 1/2 the flour mixture to the creamed mixture.  Blend

Add the buttermilk. Blend

Add the rest of the flour mixture. Mix well. 

Use the medium or large cookie scoop. I used the large one this time

Bake 10 to 12 minutes for medium scoops, 12 to 17 minutes for large scoops. My oven took 19 minutes to nicely baked. They are done once the edges are brown. 

Makes 2 dozen large cookies and about 3 dozen medium cookies. 

Applesauce Cranberry Drops

Apple Cranberry Drops

1/2 cup shortening - Crisco

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup applesauce

1 large egg

2 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1/2 cup dried cranberries

1/2 cup chopped walnuts

Preheat oven to 375

Line baking sheets with parchment paper 

Cream butter, add shortening. Beat till they are well combined. Add sugars, egg and applesauce. Beat till combined

In another bowl, mix flour, baking soda, salt and cinnamon. 

Add flour mixture to butter/shortening mixture. Beat on low speed until well combined. 

Add dried cranberries and walnuts. 

Use the medium scoop and drop onto parchment paper, about an inch apart

Bake for 10 to 12 minute or until lightly brown on the edges. 

Makes about 3 dozen. 

Sunshine Slices

It is a dreary January day here. Time for some sunshine!

Sunshine Slices!

1/2 cup butter, softened

3 ounces cream cheese, softened

1 1/2 cups powdered sugar, sifted

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1 tablespoon milk

1 teaspoon lemon zest

1/4 teaspoon lemon extract

2 1/2 cups flour

1 cup toasted coconut

Cream butter and cream cheese in the mixer till smooth. 

In a separate bowl, sift powdered sugar, baking soda and salt.  Add to creamed mixer. 

Add egg, milk, lemon peel and lemon extract.  Mix well

Add flour and beat until well blended

Divide dough, and toll into cylinders. wrap in plastic and refrigerate for two hours

Preheat oven to 375

Slice cookie dough roll into 1/4 inch slices. Place on parchment lined baking sheets. 

Bake to 9 to 12 minutes or until golden brown on the bottom. 

Cool on wire racks. 

I wanted more lemony taste, so I put a lemon glaze drizzle on top (1 cup of sifted powdered sugar, and a tablespoon or so of fresh lemon juice)

 Make 2 dozen

These are a cakey light cookie